[HTML][HTML] Application of ultrasound in combination with other technologies in food processing: A review
The use of non-thermal processing technologies has been on the surge due to ever
increasing demand for highest quality convenient foods containing the natural taste & flavor …
increasing demand for highest quality convenient foods containing the natural taste & flavor …
[HTML][HTML] Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review
One of the earliest and most prevalent processing methods to increase the shelf-life of foods
is drying. In recent years, there has been an increased demand to improve product quality …
is drying. In recent years, there has been an increased demand to improve product quality …
A comparative review of the adsorption and photocatalytic degradation of tetracycline in aquatic environment by g-C3N4-based materials
In recent times, graphitic carbon nitride (gC 3 N 4)-based materials (Ms) have emerged as
promising adsorbents and photocatalysts to remove tetracycline (TC) from water. This review …
promising adsorbents and photocatalysts to remove tetracycline (TC) from water. This review …
Food processing 4.0: Current and future developments spurred by the fourth industrial revolution
Abstract “Food processing 4.0” concept denotes processing food in the current digital era by
harnessing fourth industrial revolution (called Industry 4.0) technologies to improve quality …
harnessing fourth industrial revolution (called Industry 4.0) technologies to improve quality …
Application of high-intensity ultrasound to improve food processing efficiency: A review
The use of non-thermal processing technologies has grown in response to an ever-
increasing demand for high-quality, convenient meals with natural taste and flavour that are …
increasing demand for high-quality, convenient meals with natural taste and flavour that are …
Innovative green technologies of intensification for valorization of seafood and their by-products
F Al Khawli, M Pateiro, R Domínguez, JM Lorenzo… - Marine Drugs, 2019 - mdpi.com
The activities linked to the fishing sector generate substantial quantities of by-products,
which are often discarded or used as low-value ingredients in animal feed. However, these …
which are often discarded or used as low-value ingredients in animal feed. However, these …
Resource recovery from fish waste: Prospects and the usage of intensified extraction technologies
R Thirukumaran, VKA Priya, S Krishnamoorthy… - Chemosphere, 2022 - Elsevier
Highlights•Fish waste valorization is crucial for implementing SDG 2030 goals “zero
discards”.•Biointensification opens economically viable routes for low-value fish …
discards”.•Biointensification opens economically viable routes for low-value fish …
Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products
E Feizollahi, RS Mirmahdi, A Zoghi, RT Zijlstra… - Food Research …, 2021 - Elsevier
Phytic acid (PA) is the primary phosphorus reserve in cereals and legumes which serves the
biosynthesis needs of growing tissues during germination. It is generally considered to be …
biosynthesis needs of growing tissues during germination. It is generally considered to be …
Sonication, a potential technique for extraction of phytoconstituents: A systematic review
MMAN Ranjha, S Irfan, JM Lorenzo, B Shafique… - Processes, 2021 - mdpi.com
Traditional extraction techniques have lost their optimum performance because of rising
consumer demand and novel technologies. In this regard, several techniques were …
consumer demand and novel technologies. In this regard, several techniques were …
Physical and chemical methods for reduction in aflatoxin content of feed and food
Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious
health risks on both household animals and humans. The more frequent occurrence of …
health risks on both household animals and humans. The more frequent occurrence of …